Szechuan Beef

Ingredients

• 1/2 LB beef flank steak (or London Broil), julienne
• 1 cup corn oil
• 1 medium carrot, julienne
• 1 rib celery, julienne
• 6 dried hot red peppers

Sauce

• 1 TBL sherry
• 3 drops sesame oil
• 1 1/2 TBL lite soy sauce
• 1/2 TBL water
• 1/4 tsp MSG
• 1 TBL cornstarch (mix with water)
• 2 tsp sugar

Directions

Combine sauce in bowl. Let sit 1/2 hour.
Heat oil in wok (or skillet) until 350 degrees.
Cook beef for 1 minute in oil Drain and set aside.
Pour out all but 1 TBL of oil. Stir-fry beef, carrot, peppers, and celery for 3 minutes.
Turn down heat to medium then add sauce. Stir until thickened. Discard peppers - they are too hot to eat.

Doug's Notes

Make julienne 2 inches long and the thickness of matchsticks.
Put the liquids together for the sauce then dissolve the cornstarch in it. Use dry sherry, not cooking sherry.

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